Restaurant consulting
Blog
31
Jan
Restaurant break-even point
Template indicator or additional profitability control point ?? !! The break-even point is when your marginal profit equals your fixed costs. At this point, the company's profit is zero. The break-even point is measured in terms of physical...
31
Jan
Where did 540 kg of chicken evaporate to??!!
Let's count in money:
We take 1 kilogram of chicken fillet. We clean and cook = at the output, in the best case we get - 600 grams.
Of course, you can put all the losses in the cost of the product and return the money, but at the expens...
31
Jan
Quality system in a restaurant
Think about what is ideal and correct work for you in all areas of your company's activity?
How often do you lose money, not acting in the most effective way, but according to inspiration or where you have to?
To systematize, you can star...
31
Jan
KPI – key indicators in a restaurant
KPI - a report on the restaurant's work on one page!
Financial reporting is certainly available at every enterprise. But management reporting is not always available! Do you analyze the restaurant's performance indicators? Or do you receiv...
31
Jan
Chef vs. process maps
What is a technological map? This is a list of ingredients and semi-finished products with an indication of weight and losses during processing, a detailed step-by-step cooking technology, a photo of the finished dish (optional). Everything...
31
Jan
Currency-dependent menu
Have you considered the share of currency-dependent raw materials in your gross turnover?
Are you satisfied with the pseudo-control point - the estimated Food Cost?
If you do not take into account only this control point, then you will lo...
31
Jan
Why doesn’t the Guest return?
Guests don't return... They came for the first time - the cuisine is delicious and the atmosphere is welcoming, and you put your heart and soul into the project! But something is wrong.
📍Let's start with the foundation:
⠀
1. The entran...
31
Jan
Why don’t standards work in the kitchen?
Have you ever wondered why standards don't work in your kitchen?
Do you attend standardization trainings, train cooks, but every day you get dishes that taste different, with unpredictable serving times and a number of other difficulties?
...
31
Jan
Food cost is real and actual, what’s the catch?
Food cost - the percentage of their cost of raw materials in relation to the selling price.
A familiar situation when the estimated FC from 30% turns into an actual 35-42%? The financial result changes critically, and with a lack of turn...
31
Jan
How much does it cost to replace an employee?
Have you ever wondered how much it costs to find and introduce a new employee to a restaurant? Did you count it in money?
How much does it cost in time and energy, people who are busy searching? It's not an easy process, in conditions of...
31
Jan
10 rules for recruiting staff for a restaurant
To Beat or to Love? The eternal question!
1. Choose people who are close to you in spirit, values, hobbies and thoughts.
P.S. All these qualities are easy to find out at an interview!
2. Remember, employees choose not the position, but...
29
Jan
Freelance Chef – Restaurant Killer
We work during a total shortage of personnel. And each of us has used the services of such employees. And how does it feel?
A Freelancer chef is an employee who is not burdened with long-term obligations. There is no responsibility, hard...
